Brothy Ureong Doenjang Stew with Zucchini (3 servings)

Use only commercially packaged cooked, cleaned snail meat; check storage and date labels. Thaw frozen packs in the refrigerator following directions. Never use raw wild snails.

Cut zucchini, onion and mushrooms into bite-size pieces. Dice tofu into roughly 2 cm cubes and chop scallion.

Dissolve 35 g soybean paste in 750 ml water and bring to a boil. Add onion and shiitake and simmer until beginning to soften.

Add zucchini, tofu and garlic; simmer until zucchini is tender. Add the optional 5 g chili flakes for heat.

Add fully cooked snail meat and heat until the stew returns to a full simmer and snail pieces are heated through. Add scallion, simmer again, taste and serve.